Jollof the Above
West African Spiced Rice with Braised Beef and Tomato
1 hour 15 minutes
Serves 4
DinnerAfricanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Jollof rice is a beloved West African staple, famous for its fiery color and deep, smoky flavor. This hearty dinner version features tender beef simmered right in the tomato-rich rice, so every grain soaks up bold, savory notes. You'll learn how blooming spices and building a layered base unlock next-level flavor.
Equipment needed
- Dutch oven or heavy pot
Ingredients
Yield
4
Instructions
- 01Heat the vegetable oil in a Dutch oven or heavy pot over medium-high heat. Add the beef in a single layer, sear until browned on all sides, about 6 minutes. Transfer beef to a plate.
- 02Lower heat to medium. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, 1 minute.
- 03Stir in the tomato paste and cook, stirring constantly, until the paste darkens and begins to stick, about 2 minutes.
- 04Add chopped tomatoes, paprika, cayenne, thyme, salt, and black pepper. Cook until tomatoes break down and mixture thickens, 5 minutes.
- 05Return seared beef and any juices to the pot. Stir well, then add the rinsed rice and bay leaf. Toss to coat every grain in the flavorful tomato mixture.
- 06Pour in chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook, undisturbed, for 30 minutes, until rice is tender and liquid absorbed.
- 07Remove from the heat and let stand, covered, for 10 minutes.
- 08Fluff rice gently with a fork. Stir in butter until melted for extra gloss and richness.
- 09Taste and adjust seasoning if needed. Discard bay leaf. Serve hot, garnished with sliced scallions if desired.
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